Pal Payasam | South Indian Rice Kheer | Indian Milk Pudding
Pal Payasam Recipe – Traditional South Indian Rice Kheer
Pal Payasam, also known as Rice Kheer in North India, is a traditional South Indian dessert made with just three main ingredients: rice, milk, and sugar. This delightful dish is a staple in Tamil Nadu and Kerala, often prepared during festivals, weddings, and special occasions.
The slow-cooking process gives it a creamy texture and a rich, delicious taste. Here is a detailed Pal Payasam recipe to make an authentic version at home.
Why This Recipe Stands Out
Rich and Creamy: Slow-cooked milk and rice create a luxurious texture.
Aromatic Flavors: Cardamom and saffron add a delightful fragrance.
Festive Favorite: Perfect for celebrations and special occasions.
Easy to Make: Simple ingredients and straightforward steps for a foolproof dessert.
Pal Payasam – Indian Rice Kheer
Course: SnacksDifficulty: Easy8
servings10
minutes1
hour300
kcalIndulge in Pal Payasam, a creamy South Indian rice pudding made with milk, rice, and sugar, flavored with cardamom and garnished with nuts. Perfect for festivals or as a comforting dessert.
Ingredients
- For Pal Payasam:
1/4 cup basmati rice (or any short-grain rice)
1 liter full-fat milk
1/2 cup sugar (adjust to taste)
4-5 cardamom pods (crushed)
A pinch of saffron strands (optional)
2 tablespoons ghee (clarified butter)
2 tablespoons chopped nuts (cashews, almonds, pistachios)
1 tablespoon raisins (optional)
Instructions
- Preparing the Rice
- Wash the rice thoroughly and soak it in water for 15-20 minutes. Drain and set aside.
- Cooking the Rice
- In a heavy-bottomed pan, heat 1 tablespoon of ghee. Add the drained rice and sauté for 2-3 minutes until aromatic.
- Add 1 cup of water and cook the rice until it’s soft and fully cooked.
- Simmering the Milk
- In the same pan, add the milk and bring it to a boil. Reduce the heat and let it simmer, stirring occasionally to prevent sticking.
- Cook until the milk reduces to half its original volume, stirring frequently.
- Adding Sugar and Flavorings
- Add the cooked rice to the reduced milk and mix well.
- Stir in sugar, crushed cardamom pods, and saffron strands. Cook for another 10-15 minutes until the payasam thickens.
- Tempering the Nuts
- In a small pan, heat the remaining ghee. Fry the chopped nuts and raisins until golden and fragrant.
- Add this tempering to the payasam and mix well.
- Serving
- Serve warm or chilled, garnished with additional nuts and a sprinkle of saffron.
Notes
- Milk Quality: Use full-fat milk for a rich and creamy texture.
- Slow Cooking: Simmer the milk on low heat to prevent burning and to achieve the right consistency.
- Sweetness: Adjust sugar according to your preference.
- Garnish: Add nuts and saffron for extra flavor and visual appeal.
Tips for Perfect Pal Payasam:
Use full-fat milk for a rich and creamy texture.
Slow cooking enhances the taste, so be patient and let it simmer well.
Stir frequently to prevent the milk from burning.
Adding condensed milk is optional but gives an extra creamy consistency.
You can substitute sugar with jaggery for a different flavor variation (add jaggery after turning off the heat to prevent curdling).
Variations:
Jaggery Payasam Recipe: Instead of sugar, dissolve 1/2 cup of jaggery in warm water and add it after turning off the heat.
Vermicelli Payasam Recipe: Replace rice with 1/4 cup roasted vermicelli for a different texture.
Coconut Milk Payasam Recipe: Use a combination of coconut milk and regular milk for a Kerala-style version.
Enjoy this delicious and traditional Pal Payasam Recipe with your family and friends during festive occasions or as a sweet treat after meals!
